ACE muffins: a.k.a., muffins made with juice that has vitamin A, C, and E!
I based these muffins off a popular plum-cake here in Italy:
They are called “Camille” and feature in the ingredients carrots, almonds and orange juice. I’m not the biggest fan, I like them but am happy even without them.
The other day I was thinking of what to make and Mattia suggested (or so he says, I don’t quite remember ;)) I make them; he’s a much bigger fan than I am!
So I searched for a few recipes and found out they are super easy to make!
The original recipe calls only for carrots and orange, but I thought adding a bit of lemon juice coud only improve them, and turn them from Camille to ACE muffins.
makes aprox. 15 muffins
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup whole wheat flour
3/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
heaping 1/3 cup almonds
2 carrots,grated ( 1 cup aprox.)
zest of one orange
juice of 1 orange + 1 lemon + 1/4 cup carrot juice
1/2 tsp vanilla extract
2 tbsp sunflower oil
Preheat oven to 350 F.
In a bowl mix the flax egg and let rest for 5-10 minutes. Grind almonds in food processor.
In another bowl combine flour, sugar, salt, ground almonds and baking soda.
Add to the flax egg the juice, grated carrots, orange zest, vanilla and oil. Add the dry to the wet and combine well, but don’t over mix. Fill muffin pan with the mixture to 3/4 of the height, and cook for 15-17 minutes.
I might not be a fan of the real deal, but I most certainly do like these!